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Old fashioned Christmas light provide just that little extra heat to keep the flowers from freezing.
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News from the farm...
Hello! Well, we were off to a rocky start of our marketing season. On the positive side, our online farm stand is open and we have some gorgeous produce, flowers and plants available. On the other side, my parents' house was in a devastating fire 14 days ago and we have been putting a lot of our time and energy into helping them get situated.
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And back on the positive side, Sam has been doing a top notch job keeping the farm moving forward and everything is looking good. We double and triple covered everything in advance of the freezing night temps last week and managed to prevent any damage to all the flowers, onions, strawberries, lettuces, beets, carrots, spinach and peas we have out in the fields. It's hard to imagine right now when it feels like its 80 degrees outside!
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Also, our full crew have arrived and they are looking to be a great one. We have four apprentices this year, one more than last year. We will also have help from a couple of apprentices from years gone and we are so happy to have them back with us, even for a little while. We are feeling like the extra hands are going to be really helpful as we move forward this year and we are so grateful for them.
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We will have pick ups this Saturday at BOTH Cecilia's (9am to 11am) and the North Asheville Tailgate Market (8am to 12pm). The online store will open at 9am on Wednesdays and close at mindights on Thursdays to pre-order Saturday deliveries.
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The kale is looking good!.
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What's available this week??
Our first kales from the cat tunnels are ready, along with some head lettuce, lettuce mix, and spinach. We have spring onions, both red and yellow from our fields. From the high tunnel, we are harvesting beautiful french breakfast radishes, red round radishes as well as some bunches of baby beets with wonderful leafy greens. The flowers are coming in in abundance, tulips, fragrant narcissus, colorful anemones, gorgeous ranunculus. We will also have some beautiful spring bouquets. These have a different feel than our bouquets later in the season and I just love them.
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Below the crew seeding vegetable and flower starts for your garden!
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week. |
Greetings and welcome to another Full Sun Farm season. We will try to send over helpful information, hints and recipes using the produce that is available each week.
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“To me recipes are conversations, not lectures, they are a beginning, not an end,” Ruth Reichl
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You can usually change or add to any recipe you’re cooking, putting in ingredients you like and bumping ones you don’t. Baking is a bit stricter, so you need to follow amounts more closely. The main idea is to have fun. And do taste as you go along. Taste is the bottom line.
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We have radishes! Aside from adding them to many types of salads and cutting them and then mashing them in salt and butter, here are some ideas.
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Julienne them and toss them in pasta or risotto
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Roast them and serve with a dip you like
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Sautee them. Heat mellows the flavor.
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There will be lots of greens, so dressing ideas will be included often. Here is a classic French one from “Eat this Book” by Tyler Florence. Now the most classic French dressing is a 3 to 1 ratio of only oil and vinegar. Thanks Julia Child!
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1 tbsp. white wine vinegar
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1 tbsp. finely chopped shallot – onion is OK
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¼ cup of a light oil, like grapeseed
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¼ cup extra-virgin olive oil
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Put everything in a jar and shake and then taste for salt and pepper.
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This spider web survived a night of gale force winds and rain, bending and billowing with each gust, incredibly fragile and tough at the same time.
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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